Defrost the gambas (in case of frozen ones) and peel them. Remove poop shoot and then heat oil in a wok or deep frying pan to frying temperature of 180˚C (350˚F)
Meanwhile mix the ingredients for the batter until you get a light and airy batter. The batter stays a little thin. Don't overmix.
Lightly dust the prawns with the remaining flour and then dip them in the batter. Shake of excess batter. Deep fry until golden and crisp for about 2 to 3 minutes. Then let them drain on some paper towel.
Mix the thinly sliced and diced chipotle through the mayonaise and serve the crunchy gamba's with this delicious dipping sauce on the side
Notes
The nutritional value is a bit difficult to calculate since you do not eat the whole batter amount. So not accurate at all!